These raspberry coconut slice bars are SO good. Buttery, chewy, with a tart raspberry filling and a sweet flakey coconut topping.
I’m going to come clean with this one. I cut off the edges when I was slicing the bars, and ate all the leftover bits while I was photographing. I just couldn’t help myself!
They were so good that I ruined a photo opportunity because I had to eat one before I pulled out the camera. I never got that full sliced bar shot because I was too eager to eat them.
These little bars are gluten-free, sugar-free, low carb, nut-free, and keto-friendly. Yup, all bases covered! You could also make them dairy-free by replacing the butter in the crust with coconut oil.
Perfect coconut raspberry slice bars every time
Raspberry and coconut go together so incredibly well, it’s such an excellent flavor profile.
When cold, these bars slice beautifully and hold up exceptionally well. You can get nice clean, sharp edges, and the bars do not at all fall apart. These raspberry slice bars are very portable and make a great handheld food for those folks on the run. They make a great sweet breakfast option too!
They also melt in the mouth.
What are the best sweeteners for these raspberry coconut slice bars?
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Use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less. In this recipe, there was no grain at all, even when the bars were cold from the fridge.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend; I find it has almost no aftertaste at all.
Swerve, Truvia and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol brand.
Allulose will also work great in this recipe.
**Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.**
a bit about the raspberry filling
You have several options with the raspberry jam filling.
- You can make your jam as I did. I am big into having a pantry filled with stable shelf staples where I control the ingredients and the level of sweetness. I make my jams, so when I want to make desserts like this, I can pull a jar out of the cupboard. If you check out my raspberry jam making recipe, you will see my trick to getting perfectly gelled stable shelf jams that taste just like regular jam. No weird textures or flavors, only bright, vibrant jammy jam spoonfuls.
- You can also use commercially made sugar-free, low carb jams. Just be mindful that these jams have different nutritional values and you will need to verify the carb counts if you use premade jam.
- Probably the easiest – cook down raspberries on the stove with a bit of sweetener until it naturally gels and thickens.
I’ve added nutritional information for the 3rd option to the recipe. If you made your own jam my way, you would only add 2.5 carbs to the entire recipe.
A quick tip to help with the crust ( and an extra option for your crust)
The crust is a bit sticky after all the ingredients are combined. It tends to be a bit of a pain to spread around.
I found if you wet down your fingers and push the dough crust around it doesn’t stick as much and spreads easier.
The crust does need to be precooked before adding the jam filling and coconut topping, but it only takes about 10-12 minutes to get it lightly golden.
Don’t forget to prick your crust with a fork all over to prevent it from bubbling too much.
This crust is BUTTERY, but don’t be tempted to lower the butter content. If you do, the crust will be dry. I’ve tested this recipe over and over again, and it works like a charm for all kinds of recipes, but I have noticed using less fat changes the texture, so stick with the 3/4 cup butter, or coconut oil, or even ghee.
Option: Browning butter for the crust
If you want to take these raspberry coconut slice bars to the next level, make brown butter by pre-cooking your butter until the milk bits brown. Drain and use in the recipe as you would with regular butter. It adds SO much flavor to the crust.
Browning your butter takes about 10 minutes over med heat, but it is honestly worth the time. I didn’t add that to the recipe because I wanted to keep this one simple, but if you’re reading this – brown the butter! Trust me.
Storage & Serving Suggestions For Your Raspberry Coconut Slice Bars.
These are better the next day. They are great served cold on the same day, but the flavors get a chance to meld after a day.
I also found that the texture was better the next day, so moist. I kept mine on the counter for three days with no issue if you keep them covered.
These squares also store well in the fridge, but they do tend to get a big hard. All that butter content will harden the crust. They will last up to 7 days in the fridge.
These also freeze BEAUTIFULLY, one of the best recipes so far for freezing. Since I was home alone for a week when I made these, I stored them in single freezer bags. I let them defrost on the counter, and they were just as good as they were out of the oven.
I hope you enjoy them!
- 1 cup coconut flour
- 3/4 cup butter
- 3 Tbsp powdered erythritol (I use a monk fruit erythritol blend)
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2 Tbsp heavy cream (or coconut milk)
- 2 cups raspberries
- 3 Tbsp powdered erythritol
- 1/4 cup water
- 3 eggs
- 3 cups unsweetened coconut
- 2/3 cup powdered erythritol
- Preheat oven to 350F.
- Grate the butter and add it to a large mixing bowl.
- Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the grated butter.
- Add salt, coconut flour, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still be a bit crumbly.
- Press the mixture into a 9x9 square pan and prick all over with a fork.
- Bake in a 350F oven for 10-12 minutes until the sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your crust so it does not burn.
- Add raspberries and 3 Tbsp of powdered erythritol to a small saucepan with 1/4 cup water. Cook on med heat until berries burst and cook down into a thick spread
- Add berry filling to the top of the cooled coconut crust and spread evenly.
- Whip eggs and sweetener until light yellow and well combined.
- Mix egg mixture into unsweetened coconut until blended, and spread over raspberry mixture evenly.
- Bake on 350F for 25-30 minutes until coconut topping is lightly browned.
- Cool well before slicing.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 243 Total Fat: 23g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 83mg Sodium: 121mg Carbohydrates: 8g Net Carbohydrates: 4g Fiber: 4g Sugar: 4g Sugar Alcohols: 12g Protein: 4g